Preparation and Evaluation of Rifampicin Hydroxypropyl-β-Cyclodextrin Inclusion Compound

OBJECTIVE To prepare and evaluate rifampicin hydroxypropyl-β-cyclodextrin(HP-β-CD) inclusion compound. METHODS The inclusion complex was prepared by grinding method and confirmed by the change of differential scanning calorimetry and the infrared absorption spectra. The ultraviolet spectrophotometry and phase solubility methods were used for validating the formation of β-cyclodextrin inclusion complexes of rifampicin. The inhibitory effects of inclusion complexes on staphylococcus and Escherichia coli were observed by broth dilution test. RESULTS The inclusion complexes consisted of HP-β-CD and rifampicin at a molar ratio of 1∶1. The minimum inhibitory concentrations were 0.125 mg·mL^-1 and 32.0 mg·mL^-1. CONCLUSION The solubility of rifampicin was increased. The growth of staphylococcus and Escherichia coli could be inhibited by rifampicin HP-β-CD.